This is a delicious twist on traditional Tortilla Soup. Some like their soup thicker and others thinner. Whatever your preference, prepare this classic to your liking. But no matter what, you'll like the crispy sticks.
PLANTSTRONG
6
15 minutes
15 minutes
Mexican
Soup
Tortilla Soup is a big hit with any family that enjoys Mexican flavor profiles. And you can customize the heat level!
6 to 8 corn tortillas
3 to 4 cups PLANTSTRONG Sofrito Broth or vegetable broth
1 yellow onion, diced
½ cup red bell pepper, diced
3 garlic cloves, minced
One 15 oz. can fire-roasted chopped tomatoes
One 15 oz. can fire-roasted crushed tomatoes
One 15 oz. can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
One 8 oz. can whole green chilies, chopped
2 tablespoons ground cumin
½ cup diced avocado
Cilantro for garnish
¼ teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
Preheat oven to 400.
Cut corn tortillas into ¼ - ½ inch-wide strips and place on a baking sheet. Bake for 3 to 5 minutes until crispy. Remove from the oven and set aside.
Place ½ cup of broth in a medium saucepan and add the onion, bell pepper, and garlic. Cook for 5 minutes over low heat, stirring occasionally. Add the remaining 2 ½ to 3 ½ cups of broth (depending on how thick you like your soup) and both kinds of canned tomatoes, then bring to a boil.
Add the beans, corn, chilies, and cumin and cook over medium heat for 15 minutes. Using an immersion blender, blend very briefly, or mash slightly; this will thicken the soup a bit. Add salt and pepper to taste.
Serve with crispy sticks and diced avocado on top.
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